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Microencapsulation of sacha inchi oil (Plukenetia volubilis L.) using complex coacervation: Formation and structural

Barbara da Silva Soares1, Rodrigo Pinto Siqueira2, Mario Geraldo de Carvalho3

  • 1Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Universidade Federal Rural de Rio de Janeiro (UFRRJ), BR 465, Km 7, Seropédica, RJ 23890-000, Brazil.

Food Chemistry
|July 2, 2019
PubMed

Keywords:
Bioactive compoundBiopolymersEfficiency and encapsulationGastric simulationOmega-3

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